This banana pudding is spectacular. It’s that simple. It is a dessert that is very, very easy to make and it turns out great. No one believes us when we say it takes no time at all. Plus, one of the best parts is that it doesn’t need to be cooked or baked.
Jump to recipe
It takes 15 minutes to make and after that you just put it in the fridge and that’s it, no more to do, just wait for it to get firm and eat it.
Now, there are two things that are essential to make this dessert in my opinion, Nilla brand cookies, and Jell-O instant vanilla pudding. You can use other brands of cookies and pudding, but we recommend these two because they are the ones that, from our perspective, work the best for this dessert.
Another important point is that the bananas have to be ripe. Neither green nor overripe, they have to be just at the point where they are ripe and sweet but not overripe. Also, be careful not to refrigerate or put this dessert for a long time, because the bananas begin to darken, and what we want is that for them to remain firm and perfect.
Really, if you have never tried this dessert you have to make it and try it. I don’t know anyone who has tried it and doesn’t like it, both adults and children, it is something simple that everyone loves.
It’s smooth, creamy, sweet and with the crunchy touch of the cookies, which then become softer. It’s the perfect combination, so much so that it even becomes a little addictive. Our relatives now ask us to make this dessert everytime we have a gathering or family reunion.
If you like this recipe you must see our blueberry pop tarts.
Banana pudding
Ingredients
- 1 can (14 oz) (397 gr) condensed milk
- 1 1/2 C (12.20 fl oz) (360 ml) whole milk, cold
- 1 box (3.50 oz) (100 gr) instant vanilla pudding (*Jell-O is best)
- 3 C (24.30 fl oz) (720 ml) whipping cream
- 4-5 bananas, cut into slices
- 1 box (12 oz) (340 gr) vanilla wafers (*Nilla is best for this recipe)
Instructions
- In a large bowl, combine the condensed milk and water with a hand whisk for 1 minute until well blended.
- Add the pudding and beat for another 2 minutes until smooth and homogeneous. Cover the bowl with plastic wrap and refrigerate the mixture for 10 minutes to firm up a little.
- After this time has passed, in another large bowl, beat the whipping cream with an electric mixer or hand bwhisk for 2 minutes until soft peaks form.
- Carefully add the whipping cream in three additions to the bowl with the pudding. Beat making sure not to lose the fluffiness of the cream until you get a very smooth and homogeneous mixture.
- The pudding can be made into individual portions or in single big serving using a glass bowl of approximately 3.5-4.5 liters (a large 13 inches 8.70 inches -33cm x 22cm- deep dish will also work).
- To assemble the pudding in a single serving, place one-third of the vanilla wafers in the bottom of the bowl, add one-third of the banana slices and top with one-third of the pudding mixture. Repeat this process twice more until finished and decorate with slightly crushed wafers at the end.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours or up to 8 hours (no more than 8 hours as the bananas will start to turn black).
